Ingredients:

 

• 3.5 gallons of water

• 5 pounds of coffee

• ½ gallon half & half

• 750 ml syrup (we used tiramisu)

 

Instructions:

 

Coarsely grind coffee - I like it to be slightly more coarse than a French Press grind. Place ground coffee into a cold brew filter or cheese cloth tied with twine. Add 3.5 gallons of filtered water to a container. Submerge coffee grounds into the water and place in the refrigerator for 19-21 hours. 

 

Remove filter and squeeze it to further extract liquid. Add syrup and half & halt. Use immersion blender at it’s lowest speed (or opt for a balloon whisk) and carefully mix together the liquid- avoid high speeds/intense whisking to prevent aeration of the coffee, the goal is to have no froth or bubbles.